Claypot Tofu and Mixed Vegetables with Satay Sauce沙爹豆腐什菜煲
A vibrant vegetarian claypot dish featuring pan-fried firm tofu and a medley of colorful vegetables, simmered in a rich, nutty satay sauce for a delightful aroma and taste.
01Ingredients
- 400g firm tofu, cut into 2cm cubes
- 6 dried shiitake mushrooms, soaked, stems removed, and sliced
- 1 carrot, peeled and sliced
- 150g broccoli florets
- 1/2 red bell pepper, deseeded and sliced
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 10g ginger, sliced
- 3 tbsp satay sauce
- 1 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp cornstarch (mixed with 2 tbsp water)
- 200ml vegetable broth
- 3 tbsp vegetable oil
Nutrition (per serving)312kcal
- Protein14.2g
- Carbs18.5g
- Fat20.3g
Fiber 4.1 gSodium 524 mg
02Steps
- Heat vegetable oil in a wok. Pan-fry the tofu cubes until golden brown on all sides. Remove and set aside.
- Add the remaining vegetable oil to the wok. Sauté minced garlic, sliced ginger, and sliced onion until fragrant.
- Add sliced shiitake mushrooms, carrots, broccoli florets, and red bell pepper. Stir-fry for 3-4 minutes until vegetables are slightly tender.
- Add satay sauce, vegetarian oyster sauce, light soy sauce, sugar, and vegetable broth. Bring the sauce to a simmer.
- Return the pan-fried tofu to the wok. Stir in the cornstarch slurry to thicken the sauce to your preferred consistency.
- Transfer the mixture to a claypot. Cover and simmer over low heat for 5 minutes, allowing flavors to meld. Serve hot.
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